At On The Menu we’re raising our glasses to another great year. We’ve had the pleasure to work with wonderful clients and business associates. As the New Year arrives, we’re into our fourth year in business. We’ve gotten a lot of experience under our belts. This year alone we’ve analyzed pickles, salsa, sauces, cakes, cookies, energy bars of all flavors, caramel apples, seasoning mixes, granola, toffee, scones, muffins, dried fruit, peanut butter, soda, herbs, snack foods, ice cream toppings, ice creams, breads, pizza crusts, gluten-free products, flavored popcorns and hundreds of restaurant menu items. Fortunately for our waistlines, our work is not dependant on sampling the food we analyze.

Highlights for 2007 have been traveling to California for the Natural Products Expo West, receiving publicity from the Associated Press, continued work with the Colorado Department of Public Health & Environment on their Smart Meal Seal initiative, another year of speaking at the Colorado Department of Agriculture’s annual “Marketing Your Food Products” workshop, attendance at Whole Foods Market Inc. local producer meeting, involvement with Slow Food Denver and Chefs Collaborative, creating a new look for our website, starting this blog and best of all working with you.

We expect many exciting things to happen in 2008 and have a few surprises up our sleeves, so please stay in touch. Happy Holidays and a Happy New Year!

Rebekah and Julie

A couple of our clients were mentioned in the Rocky Mountain News on Wednesday, December 12, 2007. Justin’s Nut Butter received press in the Business section of the News due to a $25,000 loan the company received from Whole Foods Market Inc. Local Producer Loan Program. Justin Gold, owner and innovative business man, developed and marketed the idea to put his popular nut butters in single serving packets. The idea has taken off like gang busters, causing the company some growing pains. The loan will help Justin’s Nut Butter meet the demand for their squeeze packets.

Another client, Spinelli’s Sauce Co., was highlighted on December 12, 2007 in the Rocky Mountain News, page 3 of the Spotlight section. The News highly recommended adding their wonderful sauces and dressings to holiday gift baskets. If we can add our two cents, the Creamy Tomato Vodka Sauce is to die for. When you pick up a jar for a gift, be sure to throw one in for yourself.

A study conducted by The Hartman Group, Inc. shows a rise in food label reading by consumers. In their “Pulse Report: Label Reading from a Consumer Perspective” they examined the levels of consumer awareness, familiarity and trust of 13 different food, wellness and sustainablity related symbols and icons used in the marketplace today. The results show:

• 30% of Americans report they read labels much more frequently today than a year ago.
• 31% say they are reading labels slightly more often.
• 36% say they are reading them at about the same rate.
• Only 4% are reading labels less often than a year ago.

Your customers have come to expect labels on food products - an investment well worth making.

Of all the nutrients, fat may get the most attention. While many people try to avoid fat, it is a necessary nutrient. In fact, it is recommended by the USDA dietary guidelines that 25-30 percent of your total calories come from fat. However, keep in mind not all fats are equal. There are two kinds of fat, saturated and unsaturated.

Oils are a mixture of saturated, monounsaturated and polyunsaturated fats, though they are usually called by the name of the fat that is most prolific.

Saturated fats are typically solid at room temperature. Examples include butter and other dairy products, animal fat and palm and coconut oils. Saturated fat has the reputation of being a damaging fat. It’s been shown to clog your arteries and raise the “bad,” Low Density Lipoprotein (LDL), cholesterol levels.

Unsaturated fats are usually liquid at room temperature and are sourced from plants. There are two types of unsaturated fats, poly- and monounsaturated. Polyunsaturated fats include safflower, corn, soy and sunflower oils. Monounsaturated fats include nut, olive and canola oils. Unsaturated fats have been linked to many health benefits, including the ability to lower LDL cholesterol levels.

Unsaturated fats can be made into “bad” fats when they are hydrogenated. A trans fat is a hydrogenated fat. The reason for hydrogenating a fat (adding hydrogen to the chemical bond) is to make it solid at room temperature (i.e. vegetable oil turned into margarine).

If you’re confused about which are the best fats to use in your products On The Menu can advise.